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Flathead with crispy potatoes

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 600g baby chat potatoes, halved
  • 4 garlic cloves, unpeeled and bruised
  • salt & pepper
  • olive oil
  • 650g (about 4) flathead fillets, cut into thick strips
  • flour
  • 1 tablespoon chopped chives


  • 1
    Preheat oven to 210°C. Steam the halved potatoes for 10 minutes or until just tender. Remove from heat and allow to cool for 5 minutes.
  • 2
    Transfer potato to a baking tray lined with non-stick baking paper. Using a fork, press down lightly in the centre of each potato to flatten and crumble slightly. Add the garlic, sprinkle generously with salt, pepper and drizzle with a little olive oil. Bake for 25 minutes or until crispy and golden.
  • 3
    Toss the fish in a little flour, salt and pepper, shaking off any excess. Heat a non-stick frying pan with a little olive oil and cook the fish in batches for 4 minutes or until golden and cooked through.
  • 4
    Sprinkle the chives over the potato. Serve immediately with the fish. Serve with steamed vegetables and lemon wedges, if desired.

Source: taste.com.au


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